Fruit Dessert

The trick: Fake a little fat.
What better way to eat your fill of antioxidant-rich blueberries than via cheesecake? Executive chef Terry Conlan of Lake Austin Spa Resort in Austin, Texas, makes over dessert-tray favorites, like this Blueberry Icebox Pie, by mixing lowfat and nonfat products rather than using all fat-free foods. For your favorite recipes, replace full-fat dairy with 50 percent lowfat and 50 percent fat-free.

This treat is so sweet (even though we've eliminated half the sugar), you won't need to serve it à la mode.

Personal chef Bernie Guzman — he's cooked for Jada Pinkett-Smith and her husband, Will Smith, for almost five years — doesn't limit his low-fat culinary talents to the grill. His fruit tartlets have a cheesecake-like richness despite few calories. Topped with cancer-fighting antioxidant players such as berries and cherries, this pastry is one you can feel good about polishing off.

Round out your breakfast: Add 1 cup steamed skim milk (heat on stove or in microwave until milk starts to froth) topped with 2 tsp nutmeg and 1 tsp honey.

If you enjoy this decadent dessert (or the <epi:recipelink id="230319">Canyon Ranch Grilled Golden Pineapple With Caramel Sauce</epi:recipelink>) once a week, you will satisfy your cravings and stay on track with your weight loss and healthy-eating goals.

If you enjoy this decadent dessert (or the <epi:recipelink id="230320">Canyon Ranch Cocoa Chimichanga</epi:recipelink>) once a week, you will satisfy your cravings and stay on track with your weight loss and healthy-eating goals.

Actress Marissa Matrone shares a recipe her grandmother taught her. It's almost like ice cream!

Another option: Make your melba with plums.

Tip: Replace the cream (but keep the flavor) with 2 percent milk.

Tip: Just-as-sweet calorie saver: Mix honey, not sugar, intro fruit desserts.

Cardamom-scented whipped cream tops a light, crisp meringue in this pretty paean to the season's fresh berries.

The sweet and tangy apricot sauce that anchors this dessert is a nod to the spoon sweets — fruit preserves that are eaten from small spoons — traditionally served in Greece to arriving guests.

Delicate and creamy, these tender individual desserts taste equally good served warm or at room temperature. A spoonful of your favorite jam can be used in place of the glazed rhubarb.

Although this dessert is not traditional (Nonya sweets typically call for unusual ingredients that are not readily available in the U.S.), you'd likely find a version of it at a contemporary Malaysian restaurant. It's extremely important to use very ripe mangoes — it's their fresh flavor that makes these puddings so delicious.

The buttery, cookielike topping in most crisp recipes is usually a calorie bomb. But chef Dean Rucker uses a whole-grain crumble of whole-wheat flour and rolled oats that's gently sweetened with honey, so you save calories and get almost 5 grams of fiber per serving. Feel free to swap in other fruit options to take advantage of the season's freshest picks.

One slice of this gorgeous strawberry pie from chef Barb Peters delivers nearly three fourths of your daily dose of vitamin C.

Sweet early strawberries in their prime and a good bottle of fruit-forward red wine — you just can't go wrong with the simple combination of these two stellar ingredients.

Prepare this a day ahead so all of the elements can meld and the ladyfingers to soften fully.

Improv: Skip the maple syrup and chopped ginger and add a couple of teaspoons of fresh lime juice.